Apricot & Rosemary Galette with Ricotta Pastry
·Cut the butter into the flour
Cut cold butter straight from the fridge (not frozen) into small cubes. Mix the flour with a pinch of salt, add the butter, and work it into fine crumbs using a stand mixer with the paddle attachment or your fingertips.
Add the ricotta and bring together
Add the ricotta all at once, mix briefly in the machine, then finish bringing it together by hand until you have a smooth, even dough. Don't overwork it.
Let the dough rest
Wrap the dough in plastic wrap and chill for at least 30 minutes so it firms up and rolls out more easily.
Make the apricot filling
Cut the apricots into quarters. Toss them with sugar, cornstarch and finely chopped fresh or dried rosemary.
Roll out the dough
Roll the rested dough out on lightly floured parchment paper into a circle about 25–28 cm across. Transfer it to a baking sheet along with the paper.
Add the filling and fold the edges
Sprinkle a little almond flour or breadcrumbs in the centre, pile the apricots on top, leaving a 4–5 cm border free. Fold the edges over the fruit bit by bit, pressing gently where the pastry overlaps.
Brush with butter and decorate
Melt some butter and brush it over the edges of the galette. Optionally, sprinkle with sliced almonds.
Bake until golden
Bake in a preheated oven at 180 °C for about 40 minutes, until the edges are golden. Once baked, you can brush the edges with a little more butter for extra shine.